Treat Tuesday-Pumpkin Cream Cheese Bread
This pumpkin bread tastes like fall! It is filled with the wonderful spices of cinnamon and nutmeg, of course a nice amount of pumpkin that does not overpower the flavor of the bread, but it is the two layers of cream cheese filling that take this pumpkin bread over the top. A great friend of mine gave me the Magnolia Table Cookbook where I discovered this fantastic recipe.
Start by making the cream cheese filling with room temperature cream cheese, sugar, and egg yolk, and vanilla.
Then make the batter by stirring together the pumpkin with butter, egg, milk, and vanilla.
Add in the flour, sugar, and spices.
In a loaf pan add a layer of the pumpkin batter.
Then smooth on half of the cream cheese filling.
Repeat the layers ending with pumpkin. Lightly swirl the batter and bake for about an hour. Once this bread completely cools, wrap it tightly and store it in the refrigerator. When you are ready to serve, slice with a serrated knife. Store any leftover slices in an airtight container in the fridge.
Pumpkin season is the best!!